Aubergine dip with almonds
- 3 large aubergines
- 2 garlic cloves, chopped
- 2 cups almonds, chopped
- 100g grated hard yellow cheese (kefalograviera or similar)
- a pinch of sugar
- 1-2 spicy peppers, chopped
- salt and pepper
- a little basil, chopped
- olive oil
In a nonstick pan, grill the aubergines, turning them frequently. Remove the skin from the aubergines and place them in a sieve to drain. Leave some pieces of charred skin on the aubergines, to give the dip a smoky taste. Mash the aubergines in a blender.
Add the garlic, 1 1/2 cup almods, cheese, sugar, salt and pepper, and blend again.
Place the mixture in a bowl, add the olive oil, vinegar, peppers, and basil. Mix and place in the fridge.
Serve, sprinkling the rest of the almonds on top.